Apple Crumble Bars: Healthy and Easy
When you want an apple crumble but in bar form, make these apple crumble bars. They're low in sugar, gluten-free and absolutely delicious!
For the crust
For the filling
For the Caramel Sauce
Make the crust
- Line an 8 x 8" square baking dish with parchment paper and preheat the oven to 350ºF.
- Combine the oat flour, almond butter, coconut oil, maple syrup and salt in a blender or food processor. Pulse in the water one tbsp at a time, but don't exceed 2 tbsp, this is just to help get things moving and help the dough come together. Process until the dough holds together when pressed between your fingers. Pulse in the remaining 1/2 cup rolled oats.
- Reserve about 1/3 of the dough and place in a bowl and add the chopped pecans. This will be used as the topping.
- Press the remaining dough into your prepared pan.
For the filling
- Heat a medium pot over medium-low heat. Add some coconut oil and then add the chopped apples, spices, maple syrup and lemon juice. Sauté for 8 to 10 minutes, until slightly softened.
- In a small bowl, add the tapioca flour and the water and whisk to combine. Add this to the apples and stir to combine. Cook until thickened, about 2 to 4 minutes longer.
- Remove the apple filling from the heat and then add on top of the crust in an even layer. Add the crumble on top.
- Place into your preheated oven and bake for 35 to 40 minutes, until everything is bubbly and cooked through.
- Remove from the oven and let cool for at least 30 minutes in the pan. Then lift the parchment paper out of the pan and let the bars cool on a cooling rack for another 25 minutes or so. From there, you're able to cut into squares and enjoy.
For the caramel sauce
- Soak your medjool dates in a bowl of just boiled water for about 10 minutes to soften them. Then remove from the water, cut them in half and pit them.
- Add the pitted dates to a blender along with all other caramel ingredients. Blend on high until smooth.